Posset originated in the 15th century as a medicinal drink made with hot cream, sugar, and eggs. It was served in aristocratic households and even mentioned in Shakespeare’s plays. Over time it evolved from a health tonic to a festive dessert, eventually giving way to coffee and tea in the 1800s.

In England, the classic posset was egg‑based and flavored with nutmeg or sherry. In Wales, a lighter version using only cream and lemon juice became popular in the 19th century. Some Scottish recipes added a splash of whisky for extra warmth.

It was poured from a special posset pot with a spout into shallow bowls, and diners ate the soft curdled bits with a spoon while the liquid was still warm. It was often accompanied by toasted bread or biscuits.

Posset was a staple at winter feasts, Christmas celebrations, and royal banquets. Its rich, warming qualities made it a favorite during cold months and at special gatherings such as weddings and coronations.

The modern version relies on the natural acidity of lemon juice to set heavy cream without any starch, creating a silky, bright custard that feels lighter than traditional egg‑based puddings. It showcases a balance of richness and citrus that is rare in classic British sweets.

The biggest errors are overheating the milk‑cream mixture, which causes the custard to curdle into large lumps, and adding the hot liquid to the eggs too quickly, which can scramble them. Temper the eggs slowly and keep the temperature below a gentle simmer.

Lemon juice provides enough acidity to coagulate the proteins in heavy cream, forming a smooth gel without the need for starch. This results in a cleaner flavor and a more delicate mouthfeel than a starch‑thickened pudding.

Yes, both versions improve after chilling. Cover the glasses tightly and refrigerate for up to three days. For the modern lemon posset, keep it sealed to prevent a skin from forming; the traditional version can be gently stirred before serving.

The mixture should be smooth, glossy, and slightly thickened, holding its shape when the glass is tilted. After chilling, it will firm to a custard‑like consistency while still wobbling gently when the spoon is lifted.

Christopher Kimball’s Milk Street focuses on modern, globally inspired recipes that are approachable for home cooks, emphasizing technique, flavor, and efficient kitchen tools. The channel blends classic culinary traditions with contemporary twists.

Milk Street often reinterprets historic dishes—like posset—by simplifying ingredients, using precise temperature control, and highlighting scientific explanations, whereas many other channels stick to traditional methods without modern culinary science.